Carpaccio, now a staple at many high-end restaurants, even non-Italian ones, is a glorified version of this Piemontese specialty (in Tuscany and other parts of central Italy, an even simpler plate of cured meats is served routinely), which will provide a vibrant beginning to any dinner party. This dish depends on the flavor of olive oil, so break out the good stuff. The meat will be easier to cut into small pieces if you put it in the freezer for about half an hour first to firm it up a bit.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.